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Espresso can be defined as
the perfect result of a formula that is as thorough as
it is simple: the Rule of the |
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4M”, which expresses
the importance of the four elements that come into play
in when preparing espresso: |
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the coffee blend (Miacela),
the grinder/dispenser (Macinadosatore), the La Cimbali
espresso machine |
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(Macchina) and last but not
least, the operator’s touch (Mano). |
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Each of these elements counts
for 25% of the entire preparation sequence at the café.
Taking daily care of |
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the grinder/dispenser and looking
after the La Cimbali espresso machine significantly affects
the quality of the |
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brew and thus customer satisfaction.
The required operations are quite simple and demonstrate
how the |
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quest for quality is above
all a matter of constant care and attention. A small daily
effort by the operator is |
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often an important guarantee
of quality in the cup for the customer. |
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